# What You’ll Need:
→ Pudding
01 - 1 1/2 cups pitted Medjool dates, chopped
02 - 1 cup boiling water
03 - 1 tsp baking soda
04 - 6 tbsp unsalted butter, softened
05 - 3/4 cup plus 2 tbsp dark brown sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - 1 1/3 cups all-purpose flour
09 - 1 1/2 tsp baking powder
10 - 1/2 tsp fine sea salt
→ Sticky Toffee Sauce
11 - 1 cup dark brown sugar
12 - 3/4 cup plus 1 tbsp heavy cream
13 - 7 tbsp unsalted butter
14 - 1 tbsp black treacle or molasses (optional)
15 - Pinch of sea salt
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Butter a 9-inch square or round baking dish.
02 - Place chopped dates in a bowl, pour boiling water over them, then sprinkle baking soda. Stir and let sit for 10 minutes.
03 - Using a mixer or whisk, cream together softened butter and dark brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
04 - Lightly mash softened dates with their liquid and fold into the butter and sugar mixture.
05 - Sift together flour, baking powder, and sea salt. Gently fold dry ingredients into the wet mixture until just combined.
06 - Pour batter into prepared baking dish. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean.
07 - While pudding bakes, combine brown sugar, heavy cream, butter, black treacle (if using), and sea salt in a saucepan. Simmer over medium heat, stirring constantly until smooth and slightly thickened, about 5 to 7 minutes.
08 - Once baked, pierce the pudding surface with a skewer. Pour half of the hot toffee sauce over it and let soak for 10 minutes.
09 - Cut pudding into squares and serve warm, drizzled with remaining toffee sauce. Optionally add vanilla ice cream or whipped cream.
